Ingredients:
1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
1 teaspoon grainy mustard
1 tablespoon chopped fresh rosemary leaves, plus 3 sprigs
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 large lemon, quartered
1 cup dry white wine
Directions:
Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear 3/4 of the paste directly on the meat. Season outside of bird with salt and pepper. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan. Tuck lemon quarters and rosemary sprigs under bird.
Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
Note: The instant read thermometer is the best purchase you will ever make. I use an oven proof model that can be inserted in the meat throughout cooking. Mine has an ovenproof wire that runs to a digital read out box that sits outside the oven and beeps when the desired internal temperature is reached. You'll never overcook your turkey again with this gadget.
Thursday, March 11, 2010
Sauteed Green Beans with Garlic
Ingredients:
1 1/2 pounds French string beans (haricots verts), both ends removed
Kosher salt
1 tablespoon good olive oil
1 tablespoon butter
2 to 3 garlic cloves, sliced
Freshly ground black pepper
Directions:
Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
Heat olive oil and butter in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and serve.
Note: Clipping the beans is the worst part - other wise this could not be easier. Don't skip the blanching part. It keeps the beans a pretty green color.
1 1/2 pounds French string beans (haricots verts), both ends removed
Kosher salt
1 tablespoon good olive oil
1 tablespoon butter
2 to 3 garlic cloves, sliced
Freshly ground black pepper
Directions:
Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
Heat olive oil and butter in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and serve.
Note: Clipping the beans is the worst part - other wise this could not be easier. Don't skip the blanching part. It keeps the beans a pretty green color.
Cherry Angel Food Cake
I am embarrassed to tell you how easy this is ...
Ingredients:
Angel Food Cake Mix
1 Can Light Cherry Pie Filling
Drizzle Icing:
3/4 Cup Powdered Sugar
Water
1/2 Teaspoon Coconut Extract
Red Food Coloring
Combine angel food cake mix and one can of light cherry pie filing in large bowl. Don't over mix. Don't add anything else and don't grease your bundt pan. Cook as directed on box.
Drizzle Icing: Add powdered sugar to medium-sized bowl. Add extract and enough water to moisten. Use electric mixer to blend smooth. Adjust consistency by adding more sugar or water. Add food coloring to make it pretty pink.
Drizzle cooled cake with icing.
Told you it was easy.
Ingredients:
Angel Food Cake Mix
1 Can Light Cherry Pie Filling
Drizzle Icing:
3/4 Cup Powdered Sugar
Water
1/2 Teaspoon Coconut Extract
Red Food Coloring
Combine angel food cake mix and one can of light cherry pie filing in large bowl. Don't over mix. Don't add anything else and don't grease your bundt pan. Cook as directed on box.
Drizzle Icing: Add powdered sugar to medium-sized bowl. Add extract and enough water to moisten. Use electric mixer to blend smooth. Adjust consistency by adding more sugar or water. Add food coloring to make it pretty pink.
Drizzle cooled cake with icing.
Told you it was easy.
Short Ribs Braised in Red Wine
Ingredients:
3 Bottles Dry Red Wine, Reduced by Half
8 Whole Beef Short Ribs cut into 3” pieces (I ask my butcher to debone)
1 Cup Flour for Dredging
Salt & Fresh Black Pepper As Needed for Dredging
1/4 Cup Vegetable Oil
10 Garlic Cloves
8 Shallots, Peeled/Halved
2 Celery Stalks, Cut in 1” Pieces
2 Carrots, Peeled/Cut in 1” Pieces
Sachet: 6 Sprigs Parsley, 2 Thyme Sprigs, 2 Bay Leaves
2 Tablespooks Tomato Paste
2 Quarts Beef Stock
Kosher Salt & Fresh Black Pepper To Taste
Directions:
Preheat oven to 350°.
Dredge heavily seasoned (with salt & pepper) short ribs in flour. Brown in heavy bottomed braising pan, using vegetable oil. When thoroughly brown, transfer to plate, discard ½ oil and cook vegetables until brown, 10-15 minutes. Add tomato paste, cook 5 minutes longer. Add reduced red wine and stock. Bring to a boil and add short ribs, making sure they’re about 3/4 covered with braising liquid. Bake 2 ½ hours or until knife tender. Remove short ribs and strain sauce, pressing on solids to extract. Let sit 15-20 minutes, then degrease using ladle (or stale bread). In small sauce pan, reduce by 1/3 (or until it has a sauce-like consistency, there should be a little less than 4 cups) and season to taste with salt and pepper. Strain and serve over short ribs and mashed potatoes or polenta. There will be excess sauce.
Note: I braise short ribs, reduce wine and make braising liquid the night before. The next day I skim fat from braising liquid and add liquid to braising pan with short ribs. If you take directly from refrigerator, you will need to increase cooking time. They are done when they are fork tender and falling apart.
3 Bottles Dry Red Wine, Reduced by Half
8 Whole Beef Short Ribs cut into 3” pieces (I ask my butcher to debone)
1 Cup Flour for Dredging
Salt & Fresh Black Pepper As Needed for Dredging
1/4 Cup Vegetable Oil
10 Garlic Cloves
8 Shallots, Peeled/Halved
2 Celery Stalks, Cut in 1” Pieces
2 Carrots, Peeled/Cut in 1” Pieces
Sachet: 6 Sprigs Parsley, 2 Thyme Sprigs, 2 Bay Leaves
2 Tablespooks Tomato Paste
2 Quarts Beef Stock
Kosher Salt & Fresh Black Pepper To Taste
Directions:
Preheat oven to 350°.
Dredge heavily seasoned (with salt & pepper) short ribs in flour. Brown in heavy bottomed braising pan, using vegetable oil. When thoroughly brown, transfer to plate, discard ½ oil and cook vegetables until brown, 10-15 minutes. Add tomato paste, cook 5 minutes longer. Add reduced red wine and stock. Bring to a boil and add short ribs, making sure they’re about 3/4 covered with braising liquid. Bake 2 ½ hours or until knife tender. Remove short ribs and strain sauce, pressing on solids to extract. Let sit 15-20 minutes, then degrease using ladle (or stale bread). In small sauce pan, reduce by 1/3 (or until it has a sauce-like consistency, there should be a little less than 4 cups) and season to taste with salt and pepper. Strain and serve over short ribs and mashed potatoes or polenta. There will be excess sauce.
Note: I braise short ribs, reduce wine and make braising liquid the night before. The next day I skim fat from braising liquid and add liquid to braising pan with short ribs. If you take directly from refrigerator, you will need to increase cooking time. They are done when they are fork tender and falling apart.
Steamed Halibut With Boursin Cheese Sauce
Ingredients:
Halibut or other Meaty, Whitefish 8/ 3oz. pieces
Boursin Dressing Makes 2+ Cups (will keep for 10days-2weeks)
Lemon Juice, Fresh ½ Cup (appx. 2 lemons)
Parmesan, Grated 1/3 Cup
Extra Virgin Olive Oil 1/4 Cup
Garlic, Minced 1 Clove
Boursin Cheese (any type) 1-5oz round (I use light)
Sour Cream 1/3 Cup (I use light)
Kosher Salt to taste
Fresh Black Pepper to taste
Directions:
Combine ingredients for Boursin dressing, except olive oil, in blender or food processor. While blade is running add oil in steady stream, season to taste.
In bamboo steamer or veggie steamer lined with lettuce leaves steam fish, seasoned with a sprinkle of salt, until opaque 5-10 minutes (may take longer depending on thickness). Drizzle with Boursin dressing.
Halibut or other Meaty, Whitefish 8/ 3oz. pieces
Boursin Dressing Makes 2+ Cups (will keep for 10days-2weeks)
Lemon Juice, Fresh ½ Cup (appx. 2 lemons)
Parmesan, Grated 1/3 Cup
Extra Virgin Olive Oil 1/4 Cup
Garlic, Minced 1 Clove
Boursin Cheese (any type) 1-5oz round (I use light)
Sour Cream 1/3 Cup (I use light)
Kosher Salt to taste
Fresh Black Pepper to taste
Directions:
Combine ingredients for Boursin dressing, except olive oil, in blender or food processor. While blade is running add oil in steady stream, season to taste.
In bamboo steamer or veggie steamer lined with lettuce leaves steam fish, seasoned with a sprinkle of salt, until opaque 5-10 minutes (may take longer depending on thickness). Drizzle with Boursin dressing.
Parmesan Encrusted Mashed Potatoes
Ingredients:
3 pounds boiling potatoes, peeled
Kosher salt
1 1/2 cups milk
6 tablespoons unsalted butter
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
2 Tablespoons plain bread crumbs
Directions:
Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
As soon as the potatoes are tender, drain them in a colander. Return to pot and mash. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.
Transfer the potatoes to the prepared baking dish. Stir the bread crumbs, salt and fresh ground pepper and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
Bake, uncovered, until the topping is golden brown, about 20 minutes - longer if refrigerated.
3 pounds boiling potatoes, peeled
Kosher salt
1 1/2 cups milk
6 tablespoons unsalted butter
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
2 Tablespoons plain bread crumbs
Directions:
Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
As soon as the potatoes are tender, drain them in a colander. Return to pot and mash. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.
Transfer the potatoes to the prepared baking dish. Stir the bread crumbs, salt and fresh ground pepper and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
Bake, uncovered, until the topping is golden brown, about 20 minutes - longer if refrigerated.
Blue Cheese Crackers
Ingredients
• 1/4 pound (1 stick) unsalted butter at room temperature
• 8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature (don't cheap out on this, the quality of the cheese makes the recipe)
• 1 1/2 cups all-purpose flour
• 2 teaspoons kosher salt (make sure it is kosher, not table salt or they will be WAY to salty)
• 1 teaspoon freshly ground black pepper
Directions:
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined. (I use a stand mixer, but I think this could easily be done with a hand mixer.)
Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. (Just like you are making cut and slice sugar cookies). Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days. (The dough also freezes well. I always have a roll in my freezer.)
Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper (not necessary, but makes clean up even easier). I find that “sawing” the slices with a serrated knife helps the dough keep its shape. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature. (For a heartier appetizer, I serve with sliced summer sausage and grapes.)
• 1/4 pound (1 stick) unsalted butter at room temperature
• 8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature (don't cheap out on this, the quality of the cheese makes the recipe)
• 1 1/2 cups all-purpose flour
• 2 teaspoons kosher salt (make sure it is kosher, not table salt or they will be WAY to salty)
• 1 teaspoon freshly ground black pepper
Directions:
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined. (I use a stand mixer, but I think this could easily be done with a hand mixer.)
Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. (Just like you are making cut and slice sugar cookies). Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days. (The dough also freezes well. I always have a roll in my freezer.)
Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper (not necessary, but makes clean up even easier). I find that “sawing” the slices with a serrated knife helps the dough keep its shape. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature. (For a heartier appetizer, I serve with sliced summer sausage and grapes.)
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